ईद स्पेशल शीर खुरमा की रेसिपी Eid Special Sheer Khurma Recipe

Ingredients

• 2 tablespoons Ghee (unsalted, clarified butter)
• 12 pieces Almonds (sliced)
• 12 pieces Cashews (sliced)
• 2 tablespoons Pistachios (khopra) (chopped)
• 1 tablespoon Raisins (seedless)
• 2 tablespoons Chironji (lightly toasted)
• 1 cup Vermicelli (sevai) (fine, broken into small pieces)
• 1 cup Sugar (granulated white sugar)
• 1 tablespoon Butter (unsalted, room temperature)
• 0.5 cup Water (cold)
• 1 liter Full‑fat Milk (boiled before adding)
• 2 pods Green Cardamom Pods (crushed to release seeds)
• 3 tablespoons Milk Powder (full‑fat, sifted)
• 0.5 cup Milk (for milk‑powder mixture) (cold)
• 1 tablespoon Pistachios (garnish) (chopped)

Instructions

1. Fry dry fruits

   Heat 1 tablespoon ghee in a small pan over low flame. Add sliced almonds, cashews, chopped pistachios, raisins and chironji. Stir continuously until they turn fragrant and lightly golden.

   Time: PT5M

2. Roast vermicelli

   In the same pan add another tablespoon ghee. Add the broken vermicelli and stir on low flame, roasting until it attains a deep golden colour.

   Time: PT7M

3. Melt half the sugar

   In a clean small pan, add ½ cup granulated sugar. Melt over low flame, stirring gently until the sugar liquefies and turns a light amber colour.

   Time: PT4M

4. Add butter and water to caramel

   Stir in 1 tablespoon butter until fully incorporated, then add ½ cup cold water. Continue stirring; the mixture will bubble and become a smooth toffee‑like syrup.

   Time: PT2M

5. Combine milk and caramel

   Pour the boiled milk into the caramel syrup, stirring continuously. Increase flame to high and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: High flame

6. Add cardamom and roasted vermicelli

   Add the crushed green cardamom pods and the roasted vermicelli. Reduce flame to medium and cook for 3‑4 minutes until the vermicelli softens.

   Time: PT4M

   Temperature: Medium flame

7. Add remaining sugar

   Stir in the remaining ½ cup sugar and let the mixture come to a boil again.

   Time: PT2M

   Temperature: Medium flame

8. Incorporate fried dry fruits

   Add the fried dry‑fruit mixture from step 1 and mix well.

   Time: PT1M

9. Prepare milk‑powder slurry

   In a small bowl, whisk 3 tablespoons milk powder with ½ cup cold milk until smooth and lump‑free.

   Time: PT2M

10. Finish cooking

    Gradually pour the milk‑powder slurry into the simmering pot, stirring continuously. Cook on medium flame for 7‑8 minutes until the khurma thickens to a creamy consistency.

    Time: PT8M

    Temperature: Medium flame

11. Add garnish and finish

    Stir in the chopped pistachios for garnish, turn off the heat.

    Time: PT1M

12. Serve

    Transfer the Sheer Khurma to a serving bowl and serve warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

6g

Carbohydrates

45g

Fat

12g

Fiber

2g